Classic Southern Corn Pudding
A comforting, golden-baked side dish that perfectly balances the sweetness of corn with a rich, custard-like texture.
Ingredients
- •2 cups whole kernel corn (fresh, canned, or thawed frozen)
- •1 cup cream-style corn
- •1/2 cup unsalted butter, melted
- •1 cup sour cream
- •1 box (8.5 oz) corn muffin mix
- •2 large eggs, lightly beaten
- •1/2 cup shredded sharp cheddar cheese
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
Instructions
- 1
Preheat your oven to 350°F (175°C) and lightly grease a 2-quart baking dish with butter or non-stick spray.
- 2
In a large mixing bowl, combine the whole kernel corn, cream-style corn, melted butter, and sour cream until well blended.
- 3
Stir in the beaten eggs, salt, and pepper.
- 4
Fold in the corn muffin mix and shredded cheddar cheese until just combined; do not overmix.
- 5
Pour the mixture into the prepared baking dish and spread it evenly.
- 6
Bake for 45 to 50 minutes, or until the top is golden brown and the center is set but still has a slight jiggle.
- 7
Remove from the oven and let it rest for 10 minutes before serving to allow the pudding to firm up.
💡 Chef tips
- For a deeper flavor, sauté a finely diced shallot or a small amount of bacon bits before folding them into the batter.
- You can prepare the mixture up to 2 hours in advance and keep it refrigerated; just add 5-10 minutes to the baking time.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the microwave or a low oven.
✅ How it should turn out
The finished corn pudding should have a beautifully browned, crusty top with a moist, creamy interior that tastes savory, sweet, and buttery.